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–+ servings
Sausage Tortellini Soup in a soup bowl with a spoon on the side.
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Sausage Tortellini Soup

This creamy Sausage Tortellini Soup is a 30 minute meal that’s easy to make with sausage, kale, simple seasonings, broth, and cream!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: American, Italian
Servings: 10 cups
Calories: 314kcal
Author: Stephanie

Ingredients

  • 1 pound ground Italian sausage hot or mild
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 3 Tablespoons flour
  • 1 teaspoon dried basil
  • ½ teaspoon oregano
  • 1 pinch cayenne optional
  • 1 teaspoon hot sauce
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper
  • 1 pinch red pepper flakes
  • 1 cup heavy cream
  • 5 cups chicken broth
  • 2 cups kale chopped
  • 2 cups tortellini just under 10 oz. (refrigerated or frozen)
  • Salt/ to taste

Instructions

  • Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!
  • Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
  • Add the flour and cook for 1-2 minutes to remove the raw flour taste.
  • Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
  • Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the heavy cream. Bring to a boil, reduce to a simmer.
  • Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
  • Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
  • Transfer to serving bowls and serve! (This is great with Garlic Bread with Cheese!)

Notes

Pro Tips:
Crock Pot Method:
  • Brown the sausage/onions on the stove top and add the flour as outlined in steps 2 + 3.
  • Transfer everything except for the cream, tortellini, and spinach to the slow cooker.
  • Cook it on high for 4-5 hours or on low for 6-7.
  • Stir in the kale toward the end and let that heat up for 10-15 minutes.
  • Turn heat off. Temper the cream in the microwave for 45 seconds and stir it in slowly>
  • Add cooked tortellini to serving bowls and ladle soup on top!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for 3+ months.
  • Note that the tortellini will continue to absorb broth during storage. I recommend boiling the tortellini separately and add it directly to serving bowls if you plan on having leftovers.
  • Be sure to try my chicken tortellini soup recipe next!
Nutritional information an estimate and is per serving. Each serving is 1 cup, and this recipe makes approximately 10 cups.

Nutrition

Calories: 314kcal | Carbohydrates: 15g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 836mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1736IU | Vitamin C: 26mg | Calcium: 86mg | Iron: 2mg